Moroccan Honey Lamb Ribs (Tom Niall, Butcher), Moroccan Raw Carrot Salad, Salted Caramel, Walnut & Chocolate Brownies
Beetroot & Walnut Mini Tart Tatins With Goat’s Cheese, Beetroot & Grilled Haloumi Salad with Eggplant Mash, Mexican Chicken & Bean Pizza (Lucy Kelly, WeightWatchers)
Roast Spiced Pork Belly with Apple Sauce (Lucas Parsons), Individual Summer Meringues With Summer Berries
Sourdough Leaven (Al Reid, Baker), Plain Sourdough Bread (Al Reid, Baker), Seeded sourdough bread (Al Reid, Baker), Fruit sourdough bread (Al Reid, Baker), Prawn Cocktail with Saffron Angel Hair Pasta and Citrus Mayonnaise (Adam Swanson, Chef)
Slow cooked Tomahawk, Pine Mushrooms, White Anchovy & Herb Butter (Scott Pickett, Chef), Speck, Porcini and Pine Nut Pasta
Zucchini Salad with Pomegranate Dressing (Fiona Inglis), Carrot Falafels With Yogurt and Tahini Dipping Sauce (Fiona Inglis), Brioche Eggy Bread with Honeyed Banana and Blueberries, Stir Fried Greens
Fresh Pappardelle Tossed in Olive Oil, Rocket & Fresh Walnuts (Adam Swanson, Chef), Olive Oil, Orange, Garlic & Pumpkin Puree, Duck Breast with Sauce Aigre Douce and Warm Haricot Bean Salad
Lasagna with Fresh Salmon and Mascarpone (Dominique Rizzo, Chef), Warm German Sausage and Potato Salad
Roast Pork Scotch Fillet with Caramelised Onions (with Tom Niall, Butcher), Tuna Puttanesca, Macaroni Cheese, Crepes with Caramel Apples
Hotcakes with Blueberries & Ricotta (Lucy Kelly, WeightWatchers), Hummus with Tuna and Sumac, Soy Chilli Sauce, Mushroom Persillade Vol au Vents with Shredded Confit of Duck, Super Fruity Muesli
Chicken & Pancetta Roulade with Madeira Sauce (Lucas Parsons), Omelette with Chunky Tuna, Chives and Corn, Warm Haricot Bean Salad
Braised Carrots with Cream, Roast Purple Carrot Salad (Sam Herde, Green Grocer), Honey Soy Drumettes, Veal Ragout with Strozzapreti Pasta (Adam Swanson, Chef)
Salmon Curado with Chilli and Star Anise (Miguel Maestre, Chef), Churros with Chocolate Sauce (Miguel Maestre, Chef)
Goat Ragu with Pappardelle & Ricotta (Tom Niall), Bruschetta with Tuna Slices, Pesto and Walnuts, Homemade Raspberry Yoghurt on Pikelets, Rum and Raisin Ice Cream
Simple Sweet & Sour Chicken (Lucy Kelly, WeightWatchers), Steamed Sweet Corn Custards with Crab and Coriander Salsa, Soy and Ginger Tuna Savoury Pancakes, Homemade Baked Beans with Eggs and Chorizo
Finger Lime Tart with Coconut Cream (Skye Craig), Chicken Finger Sandwiches, Baked Field Mushrooms with Tuna and Goats Cheese, Caffeine Amigo Cashew Cream (Skye Craig)
Veal Meatballs with Large Rigatoni (Adam Swanson, Chef), Earl Grey Tea Cake with Bergamot Icing (Kath Clarke, Pastry Chef), Stir-fried Greens
Salt Bush Lamb Loin, Roasted Onion and Cavalo Nero (Jacques Reymond, Chef), Vanilla and Honey Pannacotta with Coffee Caramel Sauce, Mascarpone and Lemon Stuffing for Roast Chicken
Crumbed Duck Sausage (Tom Niall, Butcher), Whole Roast Duck with Apples and Cider
Sourdough Leaven (Alan Reid, Baker), Wholewheat Sourdough Bread (Alan Reid, Baker), Baked Potato with Tuna and Cheddar, Roast Chicken & Avocado Salad with a Coriander & Ginger Dressing, Veal Stroganoff (Lucy Kelly, WeightWatchers)
Beef Ribs Braised in Soy and Wheat Beer (Chris Badenoch), Caramelised Pineapple, Chilli Honeycomb and Coconut Sorbet (Chris Badenoch)
Bianco Marinara with Fennel Linguine (Adam Swanson, Chef), Chicken BLT, Poached Pears in Red Wine Served with Mascarpone
Chicken Shank, Eggplant and Fig Tagine (Shane Delia, Chef), Nut Pesto, Turkish Delight filled Doughnuts (Shane Delia, Chef)
Tuna Croquettes with Wasabi Mayonnaise, Chilli Beef Brisket (Tom Niall), Super Fruity Muesli, Honey Soy Drumettes
Onion Tart, Omelette with Chunky Tuna, Chives and Corn, Pannacotta with Poached Cherries (Lucy Kelly, WeightWatchers)
Thai Green Curry (Marion Grasby), Bruschetta with Tuna Slices, Pesto and Walnuts, Thai Fried Rice with Prawns (Marion Grasby), Rum and Raisin Ice Cream
Risoni Funghi (Adam Swanson, Chef), Chilli Con Carne with Skirt Steak, Soy and Ginger Tuna Savoury Pancakes
Baby Snapper En Papillote, Shaved Fennel & Citrus Salad (Scott Pickett, Chef), Potato Gratin, Lemon, Tuna and Smoked Paprika Spread
George’s Olive Oil Chocolate Mousse with Fresh Berries (Pablo Canamasas), Smokey Bacon and Duck Egg Sandwich, Chilli Chicken, Asian Marinated Steak with Bok Choy and Noodles
Baked Vegetarian Spring Rolls (Lucy Kelly, WeightWatchers), Wasabi Beer Battered Fish, Potato Wedges and Tartare Sauce, Seared Tuna with Soy and Cream Sauce
Lamb Rogan Josh & Raita (Lucas Parsons), Tuna Puttanesca, Macaroni Cheese, Braised Witlof Wrapped in Ham Gratin
Eggplant, Chicken & Gorgonzola Orrechiette (Adam Swanson, Chef), Plum and Hazelnut Upside Down Cake (Kath Clarke, Pastry Chef), Baked Field Mushrooms with Tuna and Goats Cheese
New Zealand king salmon with ponzu dressing, cucumber and nashi pear (Matt Moran, Chef), Lamb Shoulder with Beetroot and Feta (Matt Moran, Chef)
Lemon and Garlic Butterflied Chicken (Tom Niall), Easy Sticky Pork Fillet, Sticky and Spicy Pork Ribs
Pavlova with Fresh Summer Fruit (Lucy Kelly, WeightWatchers), Stuffed Tomatoes, Stuffed Tuna Ratatouille Capsicums
Quesadilla with avocado salsa (Fiona Inglis), Osso Bucco Lasagne
Algerian Lamb Shanks, Grilled Crispy Salmon with Rocket & Almond Pesto Tagliatelle (Adam Swanson, Chef), Soy Poached Chicken, Bruschetta with Tuna Slices, Pesto and Walnuts
Ricotta, Mascarpone and Blood Orange Jelly Tart (Dominique Rizzo, Chef), Rum and Raisin Ice Cream, Eye Fillet with Béarnaise Sauce, Lettuce Cups with Chilli Tuna (Chilli Tuna San Choi Bao)
Fettuccine Carbonara (Natalie Von Bertouch), Rib of Beef with an Easy Sauce Marchand, Celeriac Remoulade
Chicken & Lychee Thai Curry (Lucy Kelly, WeightWatchers), Chai Tea and Honey Cake (Kath Clarke), Gourmet Beef Burger
Lemon Myrtle and Raspberry Semifreddo (Skye Craig), Bitter Chocolate and Pomegranate Tarts (Skye Craig), Mini Fillet Mignon Wrapped in Bacon with Horseradish Crème
Amatriciana Sugo with Bucatini Pasta (Adam Swanson, Chef), Blanquette of Veal, Confit of Duck Salad, Soy Chilli Sauce, Baked Potato with Tuna and Cheddar
Eggs a la Flamenca (Miguel Maestre, Chef), Calasparra Rice-Crusted Sardines with Green Beans and Chorizo (Miguel Maestre, Chef), Chilli Chicken, Cinnamon Maple Macadamias
Jerusalem Artichoke and Chicken Pie (with Sam Herde), Rhubarb and Sour Cream Muffins, Stuffed Tuna Ratatouille Capsicums
Salmon and Scallops Terrine with Gremolata, Chicken Finger Sandwiches, Triple Chocolate Cheesecake (Lucy Kelly, WeightWatchers)
Sage Roasted Chicken with Crispy Baked Potatoes (Julie Goodwin), Pecan and White Chocolate Chip Cookies (Julie Goodwin), Cassata Nuda (Sabino Matera)
Chicken & White Bean Broth with Wholemeal Elbows Pasta (Adam Swanson), Sausage Rolls, Cauliflower Soup with Pancetta and Parmesan Croutons
Black Mussels Scented with Coriander (Jacques Reymond), Baked Mushrooms (Jacques Reymond), Chocolate Fondant
Roast Porchetta (Tom Niall), Tomato Couscous Salad, Fish and Prawn Curry, Cinnamon Maple Macadamias
Vegetarian Nachos with Guacamole (Lucy Kelly, WeightWatchers), Tuna, Olive and Chorizo Pasties, Blueberry & Pear Slice
Miso Grilled Fish with Daikon and Cucumber Salad (Callum Hann), Cheesecake, Mousse, Ginger Crumbs and Passionfruit (Callum Hann), Skate with Burnt Butter Sauce
Spiced Veal Osso Bucco with Herbed Couscous (Adam Swanson, Chef), Calamari a la Americane/Slow Braised Calamari, Fillet Steak Sandwich
Malaysian Rojak (Allen Woo, Chef), Allen’s Laksa Lemak (Allen Woo, Chef), Sago Pudding in Coconut Milk (Allen Woo, Chef), Croque Monsier
Tuna Pasta (Natalie Von Bertouch), Lamb Souvlaki, Lemon Verbena Crème Brulee
Rabbit With Prunes, Steak & Mushroom Pies (Lucy Kelly, WeightWatchers)
Halva Balls (Lola Berry), Avocado and Pistachio Dip (Lola Berry), Baked Potato with Tuna and Cheddar, Pumpkin Soup with Tahini
Mushroom, Pea & Pancetta Linguine (Adam Swanson, Chef), Stir-fried Greens, Skirt Steak Rolly Polly, Floating Islands
Braised Brisket with Roast Bavette (Colin Fassnidge, Chef), Vanilla Rice Pudding (Colin Fassnidge, Chef), Eggplant Parmigiana with Manchego Cheese
Organic Banana Mini Muffins (Lola Berry), Confit of Salmon with Beetroot Purée (Pablo Canamasas), Daube of Beef
Flourless Orange and Poppy Seed Cakes with Cardamom Ice-cream (Callum Hann), Crispy Skin Salmon with Mint Salsa Verde, Curried Yoghurt Chicken with Turmeric Rice
Yemista (Stuffed Tomatoes) with Risoni (Adam Swanson), Salmon Tartare with Crushed Peas and Crab, Giant Meatballs Stuffed with Mozzarella Tuna Puttanesca, Macaroni Cheese
Wild Mushroom Risotto (Sam Herde), Raspberry & Macadamia Galette (Lucy Kelly, WeightWatchers), Crispy Prawn Cigars with Coconut Dipping Sauce
Haloumi, Chorizo & Broccolini Salad, Smooth Banana & Pineapple Frappe, Cinnamon Maple Macadamias
Steak Tartare (Tom Niall) Crusty Parmesan, Olive & Basil Fillo Parcels Lentil & Tuna Salad with Labne & Coriander Dressing
Individual Sticky Date Puddings with Butterscotch Sauce (Naomi Scesny, Breville Home Economist) Red Curry with Roast Duck & Pineapple Poached Chicken, Pine Nuts, Basil and Mayonnaise Sandwich (Colin Magee)
Moroccan Chicken Tagine (Ellie Paxton-Hall) Jamie’s Greek Semolina Cake (Jamie Oliver’s recipe) Thai Curry with Prawns (Nadia Rodman, Curves Director of Nutrition)
Zoe’s Citrus Marinated Salmon with a Quinoa Salad (Zoe B Pullin) Spaghetti Forno (Adam Swanson)
The Ultimate Rocky Road (Trish McKenzie) My Chicken Caesar Salad Tuna Arancini Balls
Couscous & Pumpkin Salad Supreme Cut Chicken Breast with Oven Roasted Tomato & Crusty Baguette (Tom Niall) Whipped Ricotta & Hazelnut Crepes
Goats Cheese and Leek Tart (Naomi Scesny, Breville Home Economist) My Easy Fried Rice Chicken Breast Stuffing (Colin Magee) Vegetarian Greek Pita (Nadia Rodman, Curves Director of Nutrition)
Dark Chocolate Soufflés (Trish McKenzie) Braised Beef Wrapped in Crispy Fillo Pastry Tuna Rice Paper Rolls
Creamy Fungi Sauce with Beef and Sfoglia Ravioli (Adam Swanson) Chicken Nicoise Style Prawn & Saffron Risotto
Breton Tart (Kirsten Tibballs, Savour Chocolate & Patisserie School) Baked Fennel & Potato in Milk Brioche Buns with Smoked Salmon, Poached Eggs and Pesto
Milk Chocolate Chip Cookies (Trish McKenzie) Chicken Thighs with a Honey and Orange Sauce Zucchini and Whitebait Frittelle (Ricardo Momesso, Sarti) Pea and Ham Soup
Raw Berry Porridge (Zoe B Pullin) Slow Cooked Pork and Kimchi Mini Buns Tuna Dip
Fettuccine with Salmon and Lemon Sauce (Adam Swanson) Healthy Mushroom and Capsicum Omelette (Nadia Rodman, Curves Director of Nutrition) Black Olive and Pork Meatballs
Indonesian Beef Curry (Naomi Scesny, Breville Home Economist) Tahitian Fish Ceviche Stuffed Brunch Tomatoes with Soft Boiled Eggs
Prawn and Pickled Vegetable Salad (Adam Liaw) Chinese Duck and Hoisin Crepes Potato Rosti with Smoked Salmon & Dill Crème Fraiche (Colin Magee) Cabbage, Apple and Celery Salad
Lamb Koftas, Chopped Salad and Minted Yoghurt (Ellie Paxton-Hall) Frisee Prosciutto and Gorgonzola Salad Eggs with English Spinach and Béchamel Sweet Potato, Avocado and Tuna Sandwiches
Slow Cooked Sher Wagyu Rump, Roasted Brussel Sprouts & Gratin Dauphinois (Scott Pickett) Red Velvet Muffins (Trish McKenzie)
Twice Cooked Whole Roast Duck (Tom Niall) Pasta, Sausage & Bean Soup (Nadia Rodman, Curves Director of Nutrition) Smoked Trout Thai Salad
Fresh Pappardelle with Speck & Eggs (Adam Swanson) Eggplant Loaf with Tomato Coulis Mushroom, Ricotta and Sumac Chicken Open Sandwich
Lemon Shortbread Buttons (Naomi Scesny, Breville Home Economist) The German Deli Burger Indian Yoghurt Potatoes
Rolled Pork Belly with Almond & Cranberry Stuffing (Tom Niall) Apple & Blackberry Tarte Tatin Pork Sausage, Porcini & Sage Pasta
Pasta Granchio (Adam Swanson) Chicken with Low-Fat Boscaiola Sauce (Zoe B Pullin) Ham and Cheese Soldiers with Soft-Boiled Eggs
Decadent Chocolate Truffles with Mint or Orange (Trish McKenzie) Herb Rubbed Sirloin with Peppers (Nadia Rodman, Curves Director of Nutrition) Cassoulet with Duck Confit
Chia, Linseed and Quinoa Bread (Naomi Scesny, Breville Home Economist) Tuna, Eggplant and Buffalo Mozzarella Stack Crumbed Jazz Apple with Coconut Egg Custard (Colin Magee)
Pistachio Pannacotta with Caramel Salted Popcorn (Ricardo Momesso, Sarti) Easy Lamb Pastilla
Nougat (Kirsten Tibballs, Savour Chocolate & Patisserie School) Maderas Fish Tacos (Hayden Quinn) Gazpacho with Olive Tapenade
Asian Salmon with Bok Choy and Mushrooms (Nadia Rodman, Curves Director of Nutrition) Roasted Rib Eye, Thick Cut Chips (Justin Wise) Char Siu Pork Fillet
White and Dark Chocolate Mousse (Trish McKenzie) Crab Gyozas (Alvin Quah) Lemony Chicken Mini Keftas Tuna Tart
Grilled Lamb Cutlets with Spiced Couscous and Rose Water Yoghurt (Adam Swanson) Smoked Duck, Frisee and Poached Egg Salad Stuffed Dates (Rowie Dillon)
Crispy Skin King Salmon, Pea Puree & Asparagus (Scott Pickett) Chilli, Cheese Steak Sandwiches with Cabbage Salad Pork, Prawn and Shallot Dumplings
Simple Stir-Fry with Asian Greens (Tom Niall) Gruyere Cheese and Bacon Pinwheels Veal with Mushrooms and Cream Harissa Paste
Angel Hair Pasta with Poached Egg and Smoked Salmon (Adam Swanson) Grilled Salmon with Bulgur & Berries (Nadia Rodman, Curves) Gruyere Cheese Tart
Chicken Tandoori Roll Chicken with Crisp Garlic and Lime Leaves (Adam Liaw) Rolled Pork Belly with Prunes and Quinoa (Rowie Dillon)
Squid with Pomegranate and Herb Sauce (Ellie Paxton-Hall) Stuffed Potatoes with Smoked Paprika Pork Banana and Ginger Cake
Chocolate Strawberry Mess (Trish McKenzie) Linguini with Prawns, Chilli and Garlic Leek and Poached Egg Fillo Sandwich Tuna Arancini Balls
Power Green Juice (Naomi Scesny, Breville Home Economist) Carrot, Apple and Beetroot with Chia (Naomi Scesny, Breville Home Economist) My Fish Pie with Mash Haloumi, Salami and Roasted Capsicum Kataifi Rolls
Quick Basting Sauce (Colin Magee) Roasted Chicken with Roquette Salad, Crushed Potatoes & Horseradish (Tom Niall) Duck Confit and Apple Fillo Wraps (Cigars)
Chickpea and Carrot Dip (Zoe B Pullin) Simple Grilled Pork Chops with Sautéed Tomatoes Swordfish Skewers with Coriander & Mint Marinade
Beef Rendang with Nasi Lemak (Alvin Quah) Casarecce Arrabiatta (Adam Swanson) Cauliflower and Butter Bean Gratin
Marbled Brownies (Trish McKenzie) Smoked Bacon and Raisin Stuffed Eggplants Tuna Carpaccio with Mandarins, Capers and Pistachios (Ricardo Momesso, Sarti)
Spiced Lamb, Mixed Beans, Goats Cheese (Hayden Quinn) Marinated Mushrooms Poached Barramundi with Saffron Mayonnaise and Toasted Pinenuts Tuna Dip
BBQ Lamb Skewers with a Yoghurt Dipping Sauce (Zoe B Pullin) Chicken Polpette Brodo (Adam Swanson) Rhubarb & Ricotta Fillo Tarts Crispy Fried Chicken Drumettes
Whole Roasted Red Mullet with Herbed Oil (Andre Ursini) Smoked Salmon & Red Cabbage Salad with Wasabi Vinaigrette Tiramisu
Rump Steak with a Red Wine and Pink Peppercorn Sauce White Chocolate and Raspberry Crème Brûlée (Trish McKenzie) Baked Eggs with Avocado, Corn and Feta (Zoe B Pullin)
Almond Cakes (Kirsten Tibballs, Savour Chocolate & Patisserie School) Baked Figs with Gorgonzola and Prosciutto Grilled Asparagus with Scrambled Eggs & Prosciutto
Coconut & Tamarind Pork Belly (Adam Liaw) Milk Chocolate Cheesecake with Fresh Berries (Trish McKenzie) Roast Lamb Rump with Borlotti Beans
Steamed Mussels in Tomato, Ouzo, Kalamatta Olives (Adam Swanson) Lamb Cutlets with Peas, Pancetta and Gorgonzola Dolce (Andre Ursini) Tuna and Potato Salad with Roasted Capsicum Aioli Chicken and Lime Soup (Nadia Rodman, Curves Director of Nutrition)
Hainanese Chicken and Rice Mexican Pork Steak with Avocado and Corn Salsa (Tom Niall) Whole Baked Snapper with Zucchini & Tomatoes
Cheat’s Tortellini of Ricotta and Lemon with Grilled Calamari Chocolate Roulade with Chocolate Mousse (Ellie Paxton-Hall) Spiced Mushroom Soup
Angry (Malaysian) Bird (Alvin Quah) Honey Madeleines Thai Sweet Potato Soup with Coriander Pesto (Naomi Scesny, Breville Home Economist)
Bacon & Egg Fillo Pie Beef Carpaccio (Tom Niall) Crème Caramel
Duck Breast Stuffed with Prunes Cadbury Family Cake (Trish McKenzie) Seared Scallop, Pickled Watermelon, Crispy Amaranth (Hayden Quinn)
Lamb with Cherry Glaze (Nadia Rodman, Curves Director of Nutrition) Tuna, Eggplant and Buffalo Mozzarella Stack Tuna and Green Olive Cannelloni
Chocolate Fruit Nut Delights (Zoe B Pullin) Indian Pork Curry Pasta di Salsiccia (Adam Swanson)
Goreng Pisang (Malaysian DeEpisode Fried Banana) with Vanilla Ice Cream (Adam Liaw) Rhubarb, Apple and Raspberry Crumble Slow Cooked Lamb Shoulder
Roasted Duck Leg Stuffed Cabbage Leaves Salted Caramel Macaron (Kirsten Tibballs, Savour Chocolate & Patisserie School) Savoury Pikelets with Smoked Trout and Horseradish Cottage Cheese
Peperonata Trivelle Pasta Bake (Adam Swanson) Chicken Lettuce Wraps (Nadia Rodman, Curves Director of Nutrition) Grilled Seafood & Mushroom Baskets with Walnut & Tarragon Dressing
Apple Teacake (Naomi Scesny, Breville Home Economist) Borsch (Justin Wise)
Potted Trout (Rowie Dillon) Country Terrine Roasted Coconut and Autumn Fruit Salad (Zoe B Pullin)
Frozen Two-Tone Chocolate Dessert (Trish McKenzie) Miso Salmon Wrapped in Fillo Pork Stir Fry (Alvin Quah)
Chocolate Raisin Hedgehog (Trish McKenzie) Marinated Beef Baguettes (Ellie Paxton-Hall) Pork Saltimbocca
Bacon, Eggplant and Pine Nut Papparedelle (Adam Swanson) Tomato Prosciutto Chicken (Nadia Rodman, Curves Director of Nutrition) Walnut Cake
Duck Stir Fry Lime and Coconut Island Cake (Rowie Dillon) Roasted Garlic and Broccoli with Cannellini Bean Dip (Zoe B Pullin)
Pork & Mushroom ‘Shui Mai’ Dumplings (Anthony Ross) Conchiglioni with SA King Prawns, Zucchini and Blistered Tomato Sugo (Andre Ursini)
Fillet of Beef with Red Wine Mayonnaise Slow Cooked Shoulder of Pork Tea Infused Couscous Salad
Grilled Pork Cutlet with Green Olive Tapenade and Fettucini topped with Gremolata (Adam Swanson) Tuna Fillo Surprise Big Red Shepherd’s Pie Tempering Chocolate – seeding method (Trish McKenzie)
Confit Duck, Lentils, Fig and Vincotto (Justin Wise) Eggplant Stuffed with Lamb (Nadia Rodman, Curves Director of Nutrition) Potato Noisette
Big Red Baked Moroccan Lamb Shanks Pork Cutlets with Tofu Dressing (Zoe B Pullin) Steamed Baby Barramundi with Ginger and Coriander (Anthony Ross) Sweet Gnocchi served with Cinnamon, Pistachio Nut and Vanilla Gelato (Andre Ursini)
Green Beans Cooked in Tomato Sauce Risotto alla Funghi (Naomi Scesny, Breville Home Economist) Teriyaki Beef (Adam Liaw)
Tartlets (Rowie Dillon) Prosperity Salad (Alvin Quah) Duck Omelette
Lamb Shank Tagine Cannelloni with Ricotta, Silverbeet & Big Red Sauce Oat and Amaranth Muesli with Organic Dried Fruit and Sheep’s Milk Yoghurt and LSA (Zoe B Pullin)
Chocolate Banana Tart (Trish McKenzie) Chorizo-stuffed Capsicum Scrambled Eggs with Smoked Eel & Green Tomato Relish on Potato Latke (Roger Fowler)
Asian Chicken Salad (Nadia Rodman, Curves Director of Nutrition) Iced Tea Mocktail (Phil McKnight) Roasted Loin of Pork with Balsamic Capsicums
Duck and Nashi Pear Skewers with a Soy Glaze Pasta Shells Filled with Chestnut, Pancetta and Goat’s Curd (Adam Swanson) Ratatouille with Big Red Varenyky (Justin Wise)
Beer-Battered Flathead and Chips (Naomi Scesny, Breville Home Economist) DeEpisode Fried Tofu, Coarse Shrimp Sambal and Cucumber Salad (Hayden Quinn) Warm Tuscan Cabbage and Skirt Steak Salad
Caramelised Banana Kataifi Pastry (Kirsten Tibballs, Savour Chocolate & Patisserie School) Phil’s Iced Coffee (Phil McKnight) Toasted Nuts with Strawberry Puree (Zoe B Pullin) Pressure Cooked Bolognese
Lamb and Porcini Mushroom Curly Lasagna (Adam Swanson) Big Red Beef Goulash Cheese Souffle Korean Marinated Chicken
Autumn Mushrooms (Roger Fowler) Buckwheat Soba Noodle and Duck Salad Almond Berry Oatmeal (Nadia Rodman, Curves Director of Nutrition) Lamb Shakshuka
Passionfruit Kisses (Trish McKenzie) Squid Ink Risotto with Cuttlefish (Ricardo Momesso, Sarti)
Braised Duck with Pappardelle Salted Caramel Ice Cream (Naomi Scesny, Breville Home Economist) Stir Fry Beef Hor Fun Noodles (Anthony Ross)
Toffeed Nuts (Rowie Dillon) Crumpets (Roger Fowler) Pan Fried Snapper with Sautéed Mushrooms and Chickpeas
Celeriac and Tuna Mayonnaise with Steamed Leeks Mum’s Apple Tart Polenta with Slow Braised Rabbit, Toasted Pinenuts & Parmesan Cheese (Andre Ursini)
Chicken with Dates (Nadia Rodman, Curves Director of Nutrition) Crab Salad with Spicy Marie Rose Sauce Coffee Biscotti
Grilled Duck with Orange, Pistachios and Couscous (Adam Swanson) Stir Fry Pork with Lentils (Zoe B Pullin) Smoked Duck with Chimichurri
Chocolate Chai Macarons (Trish McKenzie) Snapper Titaki with Finger Lime and Noc Nam Dressing (Justin Wise) Broccolini Salad
Lime Salt Souffle (Justin Wise) Crab Salad with Cucumbers and Crunchy Coconut Kataifi Kimchi Chigae – Korean Pork and Kimchi Casserole (Adam Liaw) Ratatouille with Big Red
Fettuccini with Cherry Tomatoes, Basil & Cottage Cheese (Adam Swanson) Easy Pan Fried Gnocchi with Seared Minute Steak Duck Shepherd’s Pie Big Red Beef Goulash
Mussels and Fries (Hayden Quinn) White Chocolate Cheesecake (Trish McKenzie) Beetroot Salad
Steamed Mushroom, Baby Corn, Asparagus, Silken Tofu and Pumpkin Dumplings (Anthony Ross) Citrus Fruit Jelly Succulent Sous Vide Salmon with a Warm Vegetable Quinoa Salad (Naomi Scesny, Breville Home Economist)
Asian Freekeh Salad (Zoe B Pullin) Tuna Macaroni Cheese Chocolate Mousse
Feating Jessica Prescott